Ingredients

• 4 tablespoons margarine
• 3 cloves garlic , minced
• 1 large onion , minced
• 0.5 cups dry white wine
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 0.5 cups grated Romano cheese
• 1 , 10.75 ounce
• 1 pound bay scallops
• 1 pound linguine pasta
• 0.25 cups chopped fresh parsley

Instructions

1. 1 In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
2. 2 Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Nutrition per serving